I am a big Chicago deep dish lover, even to the point of having it shipped to my home overnight, so I was delighted to find this recipe! I made some of the changes suggested in other reviews, such as adding diced tomatoes to the sausage mix and using a springform pan. I didn't top the dough with the sauce until it ad baked 15 minutes. You need to put it on before the "5-10 time left" suggested by some reviewers because you'll burn the crust. Right before I took it out of the oven I put grated parm on top. As for omitting the cornmeal, I would not suggest it, because it is a staple ingredient in traditional Chicago deep dish! Chicago greats and originals use it in their dough!
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I am a big Chicago deep dish lover, even to the point of having it shipped to my home...